Physico-Chemical properties of foxtail millet and its exploration in cookies

Good quality cookies were prepared from 1 kg of foxtail millet flour, 500g sugar, 500 g fat, 5 g of ammonium bicarbonate and 5 g sodium bicarbonate. The resulting product was packed in low density polyethylene (LDPE), high density polyethylene (HDPE) bag and aluminum foil. Those were stored at ambient temperature (32.5 ± 5°C) for 90 day. The cookies had 12.30 per cent protein, 26.30 per cent fat, 11.20 per cent moisture, 8.00 per cent crude fiber, 60.90 per cent carbohydrate, 31.00 mg/100g calcium, and 2.80 mg/100g iron. The storage studies indicated that there was gradual decrease in protein, carbohydrate, calcium, iron, fat and crude fiber contents with advancement of storage period. Moisture content slightly increased with storage period. The sensory quality of foxtail millet cookies decreased during storage. However, it was found to be acceptable even after 90 days of storage at ambient temperatures.